Vegan Chilli

This vegan chilli con carne is perfect for a healthy, meat-free meal. If you’re a meat-eater, the roasted butternut squash and smoky flavour from the Gran Luchito Chipotle Paste means that you won’t miss the taste of meat whatsoever in this vegan dish, we promise.

For some other amazing Vegan recipes make sure you also try our vegan pulled pork, our chipotle vegan pie or our vegan tacos. Try serving this vegan chilli chicken carne with a side of our Gran Luchito Chipotle Refried Beans.

Prep time

20 mins
Cook time

50 mins
Total time

1hr, 10 mins
Ideal for

Dinner
Make it

Mexican
Serves

6

Nutrition: Per serving

kcal 79 fat 2.4g saturates 0.4g carbs 10.9g sugars 3g fibre 2.7g protein 2.9g salt 0.33g

This recipe uses

Chipotle Paste

Fire Roasted Serranos

Found in the
Mexican Section

Ingredients

Vegan Chilli:

1 butternut squash, peeled and diced into 1 inch cubes
1 large onion, roughly chopped
5 garlic cloves, whole with skin
2 peppers, roughly chopped
4 sprigs of thyme
1 teaspoon dried oregano
3 tablespoons olive oil
Salt and freshly ground black pepper
2 x 400g / 14 oz cans chopped tomatoes
400g / 14 oz can chickpeas
400g / 14 oz can kidney beans
100ml / 3 ½ fl. oz vegetable stock
2 teaspoons Gran Luchito Chipotle Paste
1 bunch of coriander, stalks and leaves chopped separately

To Serve:

450g / 3 cups steamed white rice
Guacamole
Gran Luchito Fire Roasted Serranos

Gran Luchito Chipotle Paste is available on Amazon Prime in the US, UK and across the EU

How to make it

Preheat the oven to 180°C / 350°F / Gas 4.
Place the squash in a roasting pan with the onion, garlic, peppers, thyme and oregano. Drizzle with the olive oil on top and season with salt and pepper. Bake in the oven for 25 minutes until cooked through and the squash begins to blacken on its edges.
Once ready, remove the tray from the oven, then discard the thyme stalks and squeeze out the garlic flesh (discarding skins). Mash the garlic with your knife into a paste and mix with the rest of the roasted veggies.
Meanwhile, in a large saucepan mix the tomatoes, chickpeas, kidney beans, vegetable stock, Chipotle Paste and coriander stalks. Cover with a lid and simmer for 30 minutes over low heat, then season with salt and pepper.
Now is a good time to prepare the rice and guacamole.
After 30 minutes, add the roasted vegetables with the sauce and stir. Keep warm until ready to serve.
Just before serving, stir through the coriander leaves and serve with a side of white rice. Top with a bit of guacamole and Fire Roasted Serranos.